Glazed butternut squash bundt cake

Step 1/5

• 66⅔ g butternut squash

• oven
• cutting board
• knife

Preheat oven to 180°C/350°F. Peel, deseed, and dice butternut squash and transfer to a baking sheet. Bake for approx. 40 min. Let cool for 5 min., then transfer to a bowl and set aside.

Step 2/5

• ½ eggs
• 20 g sugar
• 12½ g sunflower oil
• ⅛ tsp vanilla extract

• stand mixer with whisk

Add eggs and sugar to the bowl of a stand mixer with whisk. Beat for approx. 2 – 3 min. Add the oil and vanilla extract, and beat for 1 min. more.

Step 3/5

• 41⅔ g flour
• ⅓ tsp baking powder
• salt

• rubber spatula

Gradually fold in butternut squash and mix until well combined. Then add flour, baking powder, and a pinch of salt, and mix together to form a smooth dough.

Step 4/5

• butter (for greasing)

• bundt pan
• wire rack

Grease bundt pan with butter. Spoon cake batter into pan and bake at 170°C/340°F with the fan on for approx. 40 – 45 min. Remove from oven and let cool for approx. 10 – 15 min. before transferring cake to a wire rack.

Step 5/5

• 8⅓ g confectioner’s sugar
• ⅛ tbsp lemon juice

• bowl (small)

For the glaze, mix icing sugar and lemon juice in a small bowl. Pour glaze over cake once it’s completely cool. Enjoy!

Enjoy your meal!